Production methods for steviol glycosides compositions

ABSTRACT

Steviol glycosides compositions are prepared from  Stevia rebaudiana  extracts. The compositions are able to provide a superior taste profile and can be used as sweeteners, sweetness enhancers, flavors, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

This application is a continuation of application Ser. No. 16/310,141,filed on Dec. 14, 2018, now U.S. Pat. No, 11,229,229, was filed as anational-stage entry of application No. PCT/US17/28138 on Apr. 18, 2017,and claims priority from Provisional application No. 62/349,760, filedJun. 14, 2016.

BACKGROUND OF THE INVENTION Field of the Invention

The invention relates to a process for producing purified foodingredients from the Stevia rebaudiana plant and their use in variousfood products and beverages.

Description of the Related Art

Nowadays sugar alternatives are receiving increasing attention due toawareness of many diseases in conjunction with consumption of high-sugarfoods and beverages. However many artificial sweeteners such as dulcin,sodium cyclamate and saccharin were banned or restricted in somecountries due to concerns on their safety. Therefore non-caloricsweeteners of natural origin are becoming increasingly popular. Thesweet herb Stevia rebaudiana Bertoni produces a number of diterpeneglycosides which feature high intensity sweetness and sensory propertiessuperior to those of many other high potency sweeteners.

The above-mentioned sweet glycosides have a common aglycon, steviol, anddiffer by the number and type of carbohydrate residues at the C13 andC19 positions. The leaves of Stevia are able to accumulate up to 10-20%(on dry weight basis) steviol glycosides. The major glycosides found inStevia leaves are rebaudioside A (2-10%), stevioside (2-10%), andrebaudioside C (1-2%). Other steviol glycosides such as rebaudiosides B,D, E, F, G, H, I, J, K, L, M, N, and O, steviolbioside, rubusoside,etc., are also found at low levels.

Steviol glycosides differ from each other not only by molecularstructure, but also by their taste properties. Usually stevioside isfound to be 110-270 times sweeter than sucrose, rebaudioside A between150 and 320 times, and rebaudioside C between 40-60 times sweeter thansucrose. Dulcoside A is 30 times sweeter than sucrose.

Many steviol glycosides are known to have low solubility in purifiedform.

Methods for the extraction and purification of sweet glycosides from theStevia rebaudiana plant using water or organic solvents are describedin, for example, U.S. Pat. Nos. 4,361,697; 4,082,858; 4,892,938;5,972,120; 5,962,678; 7,838,044 and 7,862,845.

This invention provides an alternative, more efficient method, notdescribed in the prior art, for steviol glycosides purification.

SUMMARY OF THE INVENTION

In one embodiment, the present invention is directed to a process forproducing a steviol glycosides composition, including: providing astarting material comprising at least one steviol glycoside of Steviarebaudiana plant; dissolving the starting material in aqueous alcohol toobtain a solution of starting material; holding the solution of startingmaterial at a temperature ranging from about −24° C. to about 80° C.during a time interval ranging from about 1 minute to about 240 hours,to obtain a crystallized steviol glycosides composition; separating thecrystallized steviol glycosides composition from the mother liquor toobtain a separated steviol glycosides composition; and drying theseparated steviol glycosides composition to yield the steviol glycosidescomposition. In one embodiment, the steviol glycosides compositionprepared by this method has a solubility of at least 0.01% in water at20° C.

The steviol glycosides composition prepared by the above method may beused as, or included in, a sweetener composition or a flavorcomposition. The steviol glycosides composition may also be used as afood ingredient, or may be included in foods, beverages, cosmetics, orpharmaceutical products.

DETAILED DESCRIPTION OF THE INVENTION

The present invention is aimed to overcome the disadvantages of existingsteviol glycosides purification processes.

The invention, in part, pertains to a process for producing a steviolglycosides composition comprising at least one steviol glycoside ofStevia rebaudiana plant selected from the group consisting ofstevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudiosideD, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H,rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L,rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A,steviolbioside, and rubusoside, as well as other steviol glycosidesfound in Stevia rebaudiana plant and mixtures thereof.

In one embodiment the Rebaudioside A content (% w/w, on dried basis) ina steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside B content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside C content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside D content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, ii %, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside E content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside F content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside G content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside H content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside/content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside J content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside K content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside L content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside M content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside N content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rebaudioside O content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Stevioside content (% w/w, on dried basis) ina steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Dulcoside A content (% w/w, on dried basis) ina steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Rubusoside content (% w/w, on dried basis) ina steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the Steviolbioside content (% w/w, on dried basis)in a steviol glycosides composition produced according to the claimedinvention is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%,27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%,41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%,55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%,69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%,83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, 99%, or 100%.

In another embodiment the content (% w/w, on dried basis) of any SteviolGlycoside found in Stevia rebaudiana in a steviol glycosides compositionproduced according to the claimed invention is about 0.05%, 0.1%, 0.2%,0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%,7%, 8%, 9%, 10%, ii %, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%,22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%,36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%,50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%,64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%,78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%,92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, or 100%.

The starting material used in the process comprises at least one steviolglycoside of Stevia rebaudiana plant selected from the group consistingof stevioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside A, rebaudioside G,rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K,rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O,dulcoside A, steviolbioside, and rubusoside, as well as other steviolglycosides found in Stevia rebaudiana plant and mixtures thereof.

In one embodiment the Rebaudioside A content (% w/w, on dried basis) ina starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%,0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%,12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%,26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%,40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%,54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%,68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%,82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%,96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside B content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside C content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside D content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside E content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside F content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, K) 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside G content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside H content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside I content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside J content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside K content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside L content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside M content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside N content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Rebaudioside O content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the Stevioside content (% w/w, on dried basis) ina starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%,0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%,12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%,26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%,40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%,54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%,68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%,82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%,96%, 97%, 98%, or 99%.

In another embodiment the Dulcoside A content (% w/w, on dried basis) ina starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%,0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%,12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%,26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%,40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%,54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%,68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%,82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%,96%, 97%, 98%, or 99%.

In another embodiment the Rubusoside content (% w/w, on dried basis) ina starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%,0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%,12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%,26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%,40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%,54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%,68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%,82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%,96%, 97%, 98%, or 99%.

In another embodiment the Steviolbioside content (% w/w, on dried basis)in a starting material is about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%,25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%,39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%,53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%,67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or 99%.

In another embodiment the content (% w/w, on dried basis) of any SteviolGlycoside found in Stevia rebaudiana in a starting material is about0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%,2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, ii %, 12%, 13%, 14%, 15%, 16%, 17%,18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%,32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%,46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%,60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%,74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%,88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99%.

The starting material is mixed with aqueous alcohol and optionallyheated to a temperature ranging from about 25° C. to about 100° C. toobtain a solution of starting material.

In one embodiment the aqueous alcohol comprises (% v/v) about 0.05%,0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%,4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%,19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%,33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%,47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%,61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%,75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%,89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, or 99.9% Ethylalcohol (Ethanol).

The concentration (% w/v) of starting material in the obtained solutionis about 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%,1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%,16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%,30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%,44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%,58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, or 70%.

In one embodiment the solution of starting material is held at atemperature ranging from about −24° C. to about 80° C. during a timeinterval ranging from about 1 minute to about 240 hours.

In one embodiment the solution of starting material is optionally seededwith a steviol glycosides seed composition to promote crystallization ofthe steviol glycosides composition.

The steviol glycosides seed composition comprises at least one steviolglycoside of Stevia rebaudiana plant selected from the group consistingof stevioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G,rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K,rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O,dulcoside A, steviolbioside, and rubusoside, as well as other steviolglycosides found in Stevia rebaudiana plant and mixtures thereof.

In one embodiment the solution of starting material is held at about−24° C., −23° C., −22° C., −21° C., −20° C., −19° C., −18° C., −17° C.,−16° C., −15° C., −14° C., −13° C., −12° C., −11° C., −10° C., −9° C.,−8° C., −7° C., −6° C., −5° C., −4° C., −3° C., −2° C., −1° C., 0° C.,1° C., 2° C., 3° C., 4° C., 5° C., 6° C., 7° C., 8° C., 9° C., 10° C.,11° C., 12° C., 13° C., 14° C., 15° C., 16° C., 17° C., 18° C., 19° C.,20° C., 21° C., 22° C., 23° C., 24° C., 25° C., 26° C., 27° C., 28° C.,29° C., 30° C., 31° C., 32° C., 33° C., 34° C., 35° C., 36° C., 37° C.,38° C., 39° C., 40° C., 41° C., 42° C., 43° C., 44° C., 45° C., 46° C.,47° C., 48° C., 49° C., 50° C., 51° C., 52° C., 53° C., 54° C., 55° C.,56° C., 57° C., 58° C., 59° C., 60° C., 61° C., 62° C., 63° C., 64° C.,65° C., 67° C., 68° C., 69° C., 70° C., 71° C., 72° C., 73° C., 74° C.,75° C., 76° C., 77° C., 78° C., 79° C., or 80° C. during a time intervalranging from about 1 minute to about 240 hours.

In one embodiment the solution of starting material is held at atemperature ranging from about −24° C. to about 80° C. during a timeinterval of about 1 min, 2 min, 3 min, 4 min, 5 min, 6 min, 7 min, 8min, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, 16 min, 17min, 18 min, 19 min, 20 min, 21 min, 22 min, 23 min, 24 min, 25 min, 26min, 27 min, 28 min, 29 min, 30 min, 31 min, 32 min, 33 min, 34 min, 35min, 36 min, 37 min, 38 min, 39 min, 40 min, 41 min, 42 min, 43 min, 44min, 45 min, 46 min, 47 min, 48 min, 49 min, 50 min, 51 min, 52 min, 53min, 54 min, 55 min, 56 min, 57 min, 58 min, 59 min, or 60 min.

In one embodiment the solution of starting material is held at thetemperature ranging from about −24° C. to about 80° C. during a timeinterval of about 1 hr, 2 hrs, 3 hrs, 4 hrs, 5 hrs, 6 hrs, 7 hrs, 8 hrs,9 hrs, 10 hrs, 11 hrs, 12 hrs, 13 hrs, 14 hrs, 15 hrs, 16 hrs, 17 hrs,18 hrs, 19 hrs, 20 hrs, 21 hrs, 22 hrs, 23 hrs, 24 hrs, 25 hrs, 26 hrs,27 hrs, 28 hrs, 29 hrs, 30 hrs, 31 hrs, 32 hrs, 33 hrs, 34 hrs, 35 hrs,36 hrs, 37 hrs, 38 hrs, 39 hrs, 40 hrs, 41 hrs, 42 hrs, 43 hrs, 44 hrs,45 hrs, 46 hrs, 47 hrs, 48 hrs, 49 hrs, 50 hrs, 51 hrs, 52 hrs, 53 hrs,54 hrs, 55 hrs, 56 hrs, 57 hrs, 58 hrs, 59 hrs, 60 hrs, 61 hrs, 62 hrs,63 hrs, 64 hrs, 65 hrs, 66 hrs, 67 hrs, 68 hrs, 69 hrs, 70 hrs, 71 hrs,72 hrs, 73 hrs, 74 hrs, 75 hrs, 76 hrs, 77 hrs, 78 hrs, 79 hrs, 80 hrs,81 hrs, 82 hrs, 83 hrs, 84 hrs, 85 hrs, 86 hrs, 87 hrs, 88 hrs, 89 hrs,90 hrs, 91 hrs, 92 hrs, 93 hrs, 94 hrs, 95 hrs, 96 hrs, 97 hrs, 98 hrs,99 hrs, 100 hrs, 101 hrs, 102 hrs, 103 hrs, 104 hrs, 105 hrs, 106 hrs,107 hrs, 108 hrs, 109 hrs, 110 hrs, 111 hrs, 112 hrs, 113 hrs, 114 hrs,115 hrs, 116 hrs, 117 hrs, 118 hrs, 119 hrs, 120 hrs, 121 hrs, 122 hrs,123 hrs, 124 hrs, 125 hrs, 126 hrs, 127 hrs, 128 hrs, 129 hrs, 130 hrs,131 hrs, 132 hrs, 133 hrs, 134 hrs, 135 hrs, 136 hrs, 137 hrs, 138 hrs,139 hrs, 140 hrs, 141 hrs, 142 hrs, 143 hrs, 144 hrs, 145 hrs, 146 hrs,147 hrs, 148 hrs, 149 hrs, 150 hrs, 151 hrs, 152 hrs, 153 hrs, 154 hrs,155 hrs, 156 hrs, 157 hrs, 158 hrs, 159 hrs, 160 hrs, 161 hrs, 162 hrs,163 hrs, 164 hrs, 165 hrs, 166 hrs, 167 hrs, 168 hrs, 169 hrs, 170 hrs,171 hrs, 172 hrs, 173 hrs, 174 hrs, 175 hrs, 176 hrs, 111 hrs, 178 hrs,179 hrs, 180 hrs, 181 hrs, 182 hrs, 183 hrs, 184 hrs, 185 hrs, 186 hrs,187 hrs, 188 hrs, 189 hrs, 190 hrs, 191 hrs, 192 hrs, 193 hrs, 194 hrs,195 hrs, 196 hrs, 197 hrs, 198 hrs, 199 hrs, 200 hrs, 201 hrs, 202 hrs,203 hrs, 204 hrs, 205 hrs, 206 hrs, 207 hrs, 208 hrs, 209 hrs, 210 hrs,211 hrs, 212 hrs, 213 hrs, 214 hrs, 215 hrs, 216 hrs, 217 hrs, 218 hrs,219 hrs, 220 hrs, 221 hrs, 222 hrs, 223 hrs, 224 hrs, 225 hrs, 226 hrs,227 hrs, 228 hrs, 229 hrs, 230 hrs, 231 hrs, 232 hrs, 233 hrs, 234 hrs,235 hrs, 236 hrs, 237 hrs, 238 hrs, 239 hrs, or 240 hrs.

In one embodiment the steviol glycosides composition crystallized from asolution of starting material is separated from the mother liquor(liquid phase) and dried to yield a powdered steviol glycosidescomposition containing less than 6% moisture. The moisture is determinedby a “loss on drying” method at 105° C. during 2 hrs (JECFA void).

The obtained steviol glycosides composition water solubility (% w/v) isdetermined by dissolving the powdered steviol glycosides composition in20° C. deionized water. The material is deemed soluble if it completelydissolves within 10 min of agitation and produces a clear solution (<10FAU) stable for 24 hrs.

In one embodiment the powdered steviol glycosides composition watersolubility (% w/v) is not less than about 0.01%, 0.02%, 0.03%, 0.04%,0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.10%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%,0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%,1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%,3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 40.0%, 40.1%,40.2%, 40.3%, 4.4%, 40.5%, 40.6%, 40.7%, 40.8%, 40.9%, 5.0%, 5.5%, 6.0%,6.5%, 7.0%, 7.5%, 8.0%, 8.5%, 9.0%, 9.5%, or 10.0%.

The steviol glycosides compositions of the present invention can be usedas sweeteners, sweetness enhancers, flavors and flavor enhancers invarious food and beverage products. Non-limiting examples of food andbeverage products include carbonated soft drinks, including but notlimited to cola flavored carbonated soft drinks, Suit flavoredcarbonated soft drinks, berry flavored carbonated soft drinks, ready todrink beverages, energy drinks, isotonic drinks, low-caloric drinks,zero-caloric drinks, sports drinks, teas, Suit and vegetable juices,juice drinks, dairy drinks, yoghurt drinks, alcohol beverages, powderedbeverages, bakery products, cookies, biscuits, baking mixes, cereals,confectioneries, candies, toffees, chewing gum, dairy products, flavoredmilk, yoghurts, flavored yoghurts, cultured milk, soy sauce and othersoy base products, salad dressings, mayonnaise, vinegar,frozen-desserts, meat products, fish-meat products, bottled and cannedfoods, tabletop sweeteners, and fruits and vegetables.

Additionally the steviol glycosides compositions of the presentinvention can be used in drug or pharmaceutical preparations andcosmetics, including but not limited to toothpaste, mouthwash, coughsyrup, chewable tablets, lozenges, vitamin preparations, and the like.

The steviol glycosides compositions of the present invention can be used“as-is” or in combination with other sweeteners, flavors and foodingredients.

Non-limiting examples of sweeteners include rebaudioside A, rebaudiosideB, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F,rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J,rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N,rebaudioside O, dulcoside A, steviolbioside, rubusoside, as web as othersteviol glycosides found in Stevia rebaudiana plant and mixturesthereof, stevia extracts, glycosylated steviol glycosides, steviolglycosides prepared by chemical, enzymatic synthesis or by fermentationof recombinant microorganisms, Luo Han Guo extract, mogrosides,glycosylated mogrosides, high-fructose corn syrup, corn syrup, invertsugar, fructooligosaccharides, inulin, inulooligosaccharides, couplingsugar, maltooligosaccharides, maltodextrins, dextrins, limited dextrins,corn syrup solids, glucose, maltose, sucrose, lactose, allulose,tagatose, aspartame, saccharin, sucralose, sugar alcohols and mixturesthereof.

Non-limiting examples of flavors include cola, lemon, lime, orange,grapefruit, banana, grape, apple, pear, pineapple, bitter almond,cinnamon, sugar, cotton candy, vanilla flavors, glycosylated steviolglycosides, NSF02 and mixtures thereof.

Non-limiting examples of other food ingredients include flavors,acidulants, organic and amino acids, coloring agents, bulking agents,modified starches, gums, texturizers, preservatives, antioxidants,vitamins, emulsifiers, stabilisers, thickeners, gelling agents,caffeine, theanine, theobromine and mixtures thereof.

The following examples illustrate some embodiments of the invention. Itwill be understood that the invention is not limited to the materials,proportions, conditions and procedures set forth in the examples, whichare only illustrative.

EXAMPLE 1

Preparation of Steviol Glycosides Composition

14 kg of starting stevia extract (SSE; Lot #C4-0001-1015-0011)manufactured by PureCircle Sdn Bhd (Malaysia) was added into 112 litersof 75% (v/v) Ethanol. The mixture was heated to 80° C. for completedissolution of SSE. Then solution temperature was reduced to 25° C. andabout 3 g of crystalline Rebaudioside M was added as seed. The solutionwas held at 25° C. for 96 hrs for crystallization. The obtained crystalswere separated from the mother liquor and washed with pure Ethanol in abasket centrifuge. The wet crystals were dried in a vacuum drier (70°C.). About 4 kg of powdered steviol glycosides composition (SGC-1) wasobtained. The solubility of obtained composition in 20° C. deionizedwater was 0.05% (w/v).

Both SSE and steviol glycosides composition (SGC-1) were analyzed by thefollowing HPLC method.

HPLC system: Agilent 1200 series system equipped with binary pump, autosampler, column oven and DAD detector

Column: Poroshell 120 SB-C18, 4.6×150 mm, 2.7 μm at 40° C.

Mobile Phase:

Premix 1: 75% (v/v) 10 mmol/L (pH 2.6) phosphate buffer in acetonitrile

Premix 2: 68% (v/v) 10 mmol/L (pH 2.6) phosphate buffer in acetonitrile

Gradient Program:

Time (min) Premix 1 (%) Premix 2 (%) 0.0 100 0 12.0 100 0 12.5 50 5013.0 0 100 40.0 0 100Flow rate: 1.0 mL/minInjection volume: 5 μLDetector: UV 210 nmRun time: 40 minutesSample: approx. 1,200 mg/L in diluent (70% (v/v) water in acetonitrile)The HPLC assay results are provided in Table 1.

TABLE 1 HPLC assay results of SSE and SGC-1 HPLC assay (% w/w, driedbasis) Steviol Glycoside SSE SGC-1 Reb E 3.42 0.84 Reb O 7.34 1.07 Reb D25.26 67.34 Reb N 7.26 2.3 Reb M 10.71 22.58 Reb A 11.19 1.44 Stev 1.670.02 Reb F 0.08 ND Reb C 0.41 ND Dul A 0.1 ND Rub ND ND Reb B 0.29 0.16Sbio 0.03 ND

EXAMPLE 2

Preparation of Steviol Glycosides Composition

14 kg of starting stevia extract (SSE; Lot #C4-0001-1015-0011)manufactured by PureCircle Sdn Bhd (Malaysia) was added into 112 litersof 75% (v/v) Ethanol. The mixture was heated to 80° C. for completedissolution of SSE. Then solution temperature was reduced to 25° C. andit was held at 25° C. for 144 hrs for crystallization. No crystallineRebaudioside M seeds were added, so the crystallization was slowercompared to EXAMPLE 1. The obtained crystals were separated from themother liquor and washed with pure Ethanol in a basket centrifuge. Thewet crystals were dried in a vacuum drier (70° C.). About 3.8 kg ofpowdered steviol glycosides composition (SGC-2) was obtained with 1.5%(w/w) moisture content and 0.16% (w/w) residual Ethanol content. Thesolubility of SGC-2 sample in 20° C. deionized water was 0.5% (w/v) i.e.about 10 times higher than the solubility of SGC-1 of EXAMPLE 1.

Both SSE and SGC-2 were analyzed using the HPLC method described inEXAMPLE 1. The HPLC assay results are provided in Table 2.

TABLE 2 HPLC assay results of SSE and SGC-2 HPLC assay (% w/w, driedbasis) Steviol Glycoside SSE SGC-2 Reb E 3.42 0.83 Reb O 7.34 1.03 Reb D25.26 67.5 Reb N 7.26 2.27 Reb M 10.71 22.62 Reb A 11.19 1.41 Stev 1.670.02 Reb F 0.08 ND Reb C 0.41 ND Dul A 0.1 ND Rub ND ND Reb B 0.29 0.15Sbio 0.03 ND

Both starting stevia extract (SSE) and the obtained steviol glycosidescomposition (SGC-2) were used in the following taste evaluationexperiments.

EXAMPLE 3

Low-Calorie Orange Juice Drink

Orange concentrate (35%), citric acid (0.35%), ascorbic acid (0.05%),orange red color (0.01%), orange flavor (0.20%), and 0.05% startingstevia extract (SSE) or steviol glycosides composition (SGC-2) ofEXAMPLE 2, were blended and dissolved completely in water (up to 100%)and pasteurized.

The sensory evaluations of the samples are summarized in Table 3. Thedata shows that the best results can be obtained by using the steviolglycosides composition obtained according to EXAMPLE 2. Particularly thedrinks prepared with said composition exhibited a rounded and completeflavor profile and mouthfeel.

TABLE 3 Evaluation of orange juice drink samples Number of panelistsdetected the attribute Taste attribute SSE SGC-2 Bitterness 16 0Astringency 15 0 Aftertaste 15 0 Comments Quality of taste Bitteraftertaste (15 of 20) Clean (20 of 20) Overall evaluation Satisfactory(3 of 20) Satisfactory (20 of 20)

The same method can be used to prepare juices and juice drinks fromother fruits, such as apples, lemons, apricots, cherries, pineapples,mangoes, etc.

EXAMPLE 4

Zero-Calorie Carbonated Beverage

Carbonated beverage samples were prepared according to formulaepresented in Table 4.

TABLE 4 Carbonated Beverage Formula Quantity, % Ingredients SSE SGC-2Cola flavor 0.34 0.34 ortho-Phosphoric acid 0.1 0.1 Sodium citrate 0.310.31 Sodium benzoate 0.018 0.018 Citric acid 0.018 0.018 Stevia 0.050.05 Carbonated water to 100 to 100

The sensory properties were evaluated by 20 panelists. The results aresummarized in Table 5.

TABLE 5 Evaluation of zero-calorie carbonated beverage samples Number ofpanelists detected the attribute Taste attribute SSE SGC-2 Bitterness 170 Astringency 15 0 Aftertaste 16 1 Comments Quality of taste Bitteraftertaste (16 of 20) Clean (19 of 20) Overall evaluation Satisfactory(2 of 20) Satisfactory (20 of 20)

The above results show that the beverages prepared using the steviolglycosides composition obtained according to EXAMPLE 2 possessed betterorganoleptic characteristics.

EXAMPLE 5

Diet Cookies

Flour (50.0%), margarine (30.0%) fructose (10.0%), maltitol (8.0%),whole milk (1.0%), salt (0.2%), baking powder (0.15%), vanillin (0.1%)and starting stevia extract (SSE) or steviol glycosides composition(SGC-2) of EXAMPLE 2 (0.03%) were kneaded well in dough-mixing machine.The obtained dough was molded and baked in oven at 200° C. for 15minutes.

The sensory properties were evaluated by 20 panelists. The best resultswere obtained in samples containing the steviol glycosides compositionobtained according to EXAMPLE 2. The panelists noted a more rounded andcomplete flavor profile and mouthfeel.

EXAMPLE 6

Yoghurt

Starting stevia extract (SSE) or steviol glycosides composition (SGC-2)of EXAMPLE 2 (0.03%), and sucrose (4%) were dissolved in low fat milk.After pasteurizing at 82° C. for 20 minutes, the milk was cooled to 37°C. A starter culture (3%) was added and the mixture was incubated at 37°C. for 6 hours then at 5° C. for 12 hours.

The sensory properties were evaluated by 20 panelists. The best resultswere obtained in samples containing the steviol glycosides compositionobtained according to EXAMPLE 2. The panelists noted a more roundedflavor profile and mouthfeel.

Although the invention and its advantages have been described in detail,it should be understood that various changes, substitutions andalterations can be made herein without departing from the spirit andscope of the invention as defined by the appended claims. Moreover, thescope of the application is not intended to be limited to the particularembodiments of the invention described in the specification. As one ofordinary skill in the art will readily appreciate from the disclosure ofthe invention, the compositions, processes, methods, and steps,presently existing or later to be developed that perform substantiallythe same function or achieve substantially the same result as thecorresponding embodiments described herein may be utilized according tothe invention.

I claim:
 1. A process for producing a steviol glycosides composition,comprising the steps of: a) providing a stevia extract as a starting; b)providing aqueous alcohol; c) dissolving the starting material in theaqueous alcohol to obtain a solution of starting material; d) seedingthe solution of starting material with a steviol glycoside seedcomposition; e) holding the solution of starting material at atemperature ranging from about −24° C. to about 80° C. during a timeinterval ranging from about 1 minute to about 240 hours, to obtain acrystallized steviol glycosides composition; f) separating thecrystallized steviol glycosides composition from a mother liquor toobtain a separated steviol glycosides composition; and g) drying theseparated steviol glycosides composition to yield the steviol glycosidescomposition, wherein the steviol glycosides composition has at least0.01% solubility in 20° C. water.
 2. The process of claim 1, wherein thesteviol glycosides composition is a powdered steviol glycosidescomposition.
 3. The method of claim 1, wherein the method additionallycomprises after step g) and before step f) washing the separated steviolglycosides composition with pure alcohol in a basket centrifuge.
 4. Themethod of claim 1, wherein in step g) the separated steviol glycosidescomposition is dried in a vacuum drier to yield a powdered steviolglycosides composition.
 5. The method of claim 1, wherein in step b) theaqueous alcohol is 75% (v/v) ethanol.
 6. The method of claim 1, whereinin step c) the starting material is dissolved in the aqueous alcohol at80° C.